Mexican Street Corn Salad

Mexican Street Corn Salad is your new go-to for a vibrant, flavorful side dish that captures the essence of elote in a refreshing salad. This recipe offers a delicious and convenient way to enjoy the bold tastes of Mexican street corn without the mess of eating it off the cob.

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Prep Time 10

Cook Time 20

Chill Time 30

Total Time 50

Servings: 4 cups

Course: Salad, Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

4 cups corn kernels, fresh or frozen (thawed if frozen)
1/2 cup mayonnaise
1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
to taste salt and black pepper
1/4 cup finely diced red onion Optional
1 jalapeño, finely minced Optional, seeds removed for less heat

Equipment

Medium Bowl

Method

If using fresh corn, you can grill it, roast it in the oven, or simply boil it until tender. Once cooked, allow it to cool slightly before carefully cutting the kernels off the cobs. If using frozen corn, ensure it is fully thawed. For an extra layer of flavor, you can pan-fry the corn kernels in a little oil over medium-high heat for about 5-7 minutes, stirring occasionally, until lightly browned and slightly charred. This step is optional but highly recommended for a deeper, smoky flavor reminiscent of grilled elote.
4 cups corn kernels, fresh or frozen (thawed if frozen)
In a medium bowl, whisk together the mayonnaise, fresh lime juice, chopped fresh cilantro, chili powder, smoked paprika, and garlic powder until well combined and smooth.
1/2 cup mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon chopped fresh cilantro, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder
Gently fold in the crumbled cotija cheese into the dressing. If you're using feta as a substitute, be aware that it might be saltier, so you may want to adjust the final salt seasoning accordingly.
1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
Add the prepared corn kernels to the bowl with the dressing and cheese mixture. If you're using optional red onion or jalapeño, add them now as well.
4 cups corn kernels, fresh or frozen (thawed if frozen), 1/4 cup finely diced red onion, 1 jalapeño, finely minced
Carefully toss all the ingredients together until the corn is evenly coated with the creamy dressing and other additions. Be gentle to avoid mashing the corn kernels.
Taste the salad and season with salt and black pepper as needed. Remember that cotija cheese is already salty, so taste before adding too much salt.
to taste salt and black pepper
For the best flavor, cover the bowl and refrigerate the Mexican Street Corn Salad for at least 30 minutes to allow the flavors to meld. This chilling period is essential for the dressing to fully infuse the corn.
Before serving, you can garnish the salad with a little extra cilantro, a sprinkle of chili powder, or a few more crumbles of cotija cheese for an enhanced presentation and added flavor. Serve chilled.
1 tablespoon chopped fresh cilantro, 1 teaspoon chili powder, 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)

Notes

This salad is best enjoyed fresh and is not recommended for freezing. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled or at room temperature.